Togarashi
800 5 Ave S Unit 102, Naples
Oct 2, 2025
Routine - Food
Disposition
Warning Issued
Inspector's notes
- Basic·Food-contact and nonfood-contact surfaces designed, constructed, maintained
Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4 - High Priority·Separating raw animal foods from each other, RTE foodsCorrected on-site
Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler at cook line; raw chicken and shrimp stored over shredded cabbage. Operator moved raw chicken and shrimp to proper storage. **Warning**
08A-05-6 - High Priority·Hands clean and washed properlyCorrected on-site
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee engaged with raw chicken preparation after started washing hands with gloves to remove other food containers. Discussed operator proper hand washing procedures and employee removed his gloves and washed his hand properly. **Warning**
12A-09-4 - High Priority·Receiving and holding PH/TCS foods cold
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler at cook line; cooked corn (53F - Cold Holding); chopped tomatoes (58F - Cold Holding); shredded cabbage (52F - Cold Holding); tofu (56F - Cold Holding); raw shrimp (52F - Cold Holding); cooked pork dumplings (55F - Cold Holding); cooked shrimp dumplings (59F - Cold Holding); cooked beef dumplings (49F - Cold Holding). Per operator all items stored in reach-in cooler for one hour. Operator placed all items in ice. **Corrective Action Taken** **Warning**
03A-02-5 - High Priority·Chemicals/toxic substancesCorrected on-site
Toxic substance/chemical improperly stored. Clorox wipes stored over onion container. Operator moved Clorox wipes to proper storage. **Warning**
41-10-4
Violation codes
5 categories| Count | Violation |
|---|---|
| 1 | Temperature control for safety foods (receiving, holding, cooking, cooling, reheating) |
| 1 | Raw/RTE food separation; food protection during prep and storage |
| 1 | Handwashing; employee hygiene |
| 1 | Food-contact and nonfood-contact surfaces designed, constructed, maintained |
| 1 | Chemicals/toxic substances |